|
Ingredients
|
Quantity
|
|
Basmati rice
|
1 ½ cups
|
|
Mild vegetable oil
|
1 ½ tbsp
|
|
Whole cashew nuts
|
¼ cup
|
|
Mustard seeds
|
½ tsp
|
|
Fresh hot green chillies (stemmed), slit
lengthwise
|
1
|
|
Fresh kari leaves
|
10
|
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Coconut milk
|
2 cups
|
|
Water
|
¾ cup
|
|
Salt
|
¾ tsp
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|
Grated fresh coconut - for garnish
|
2 tbsp
|
Wash, soak and drain the rice. Set aside. Heat the oil in a heavy,
medium-size saucepan over moderate heat. Add the cashews and fry until lightly
browned, 4 to 5 minutes. Remove with a slotted spoon and set aside. Add the
mustard seeds to the pan; when the seeds begin to sizzle and splutter, add the
chillies and kari leaves. Cook, stirring, for 1 minute, then add the rice. Stir
and fry until the rice grains are glistening and coated with oil, about 5
minutes. Mix together the coconut milk and water; add to the rice, sprinkle in
the salt and bring to a boil. Reduce heat to low, cover, and simmer until the
rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat
and let the rice stand, covered, for 5 minutes. Uncover and fluff the rice with
a fork. Transfer to a heated serving dish and garnish with fried cashews and coconut.
Serve hot, warm or at room temperature.
